Banana Tres Leches Cake Food

BANANA TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees. Butter the bottom only of a 13x9 baking dish. In a large mixing bowl, combine cake mix, water, vegetable oil, eggs and mashed bananas. Using an electric mixer, beat ingredients on low speed for 30 seconds then increase speed to medium and beat for 2 minutes, scrapping down the sides of the bowl frequently.
• Pour mixture into prepared baking dish and bake 33 - 38 minutes until toothpick inserted in the center comes out clean. Allow cake to cool completely about 1 hour.
• In a large mixing bowl, whisk together sweetened condensed milk, coconut milk and half and half. Poke top of entire cake every 1/2 inch with a large rimmed fork. Pour milk mixture evenly over cake. Cover cake and refrigerate 2 hours (or overnight) until liquid is absorbed into cake.
• In a medium mixing bowl, using an electric mixer, whip heavy cream until soft peaks form. Add in granulated sugar and beat until stiff peaks form. Frost cake just before serving with sweetened whipped cream and sprinkle cake evenly with toasted coconut. Garnish cake slices with sliced bananas. Store cake in refrigerator.
• Recipe Source: adapted slightly from Betty Crocker

BANANA TRES LECHES DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
• Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut. Store loosely covered in refrigerator.

TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.
• Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
• In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.
• Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
• Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack.
• Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.
• Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.

BANANA TRES LECHES DESSERT RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Poke top of cake every 1/2-inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk, and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut. Store loosely covered in refrigerator. Sprinkle your favorite toasted nuts over the top of the cake.

TRES LECHES CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
• Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
• In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
• Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
• Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
• Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
• Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

BANANA TRES LECHES DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
• Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator.
• High Altitude (3500-6500 ft): Bake 35 to 40 minutes.

BANANA TRES LECHES CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour a non stick 9x13-inch pan.
• Combine cake mix, eggs, water, oil, and bananas in a large mixing bowl.
• With an electric mixer, mix until ingredients are well combined.
• Bake for approximately 30 minutes or until light golden brown.
• Sit aside for 1 hour to cool.
• With an electric mixer, mix all the milks and sugar until well combined.
• Using a fork or straw, make holes all over the cake, the more holes the better the leches (milks) will absorb.
• Pour 1/2 of the milk over the entire cake slowly. Wait about 10 minutes and pour the rest of the cake.
• Place in the refrigerator.
• Meanwhile mix the heavy whipping cream, sugar and vanilla in a bowl until it thickens.
• Then layer it on top of the cake.
• Place cake back into the refrigerator for at least 4 hours before serving. Overnight is best!
• Enjoy!

BANANA TRES LECHES CAKE

Steps:

• Preheat the oven to 350F and grease a 10″ springform pan.
• In a large bowl using a hand or stand mixer with the whisk attachment, whip the 5 large egg WHITES on high speed until stiff and fluffy. About 5 minutes.
• In another large mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugar on medium-high speed for 2-3 minutes, or until light and fluffy.
• Scrape down the bowl and mix in the vanilla, 5 large egg YOLKS, and mashed banana.
• Scrape down the bowl and add in the flour, baking powder, and salt and mix to combine.
• Scoop 1/3 of the whipped egg whites into the batter and use a rubber spatula to gently fold to combine. Once it's almost fully mixed in, add in the rest of the egg whites and continue to fold until you can no longer see any ribbons of egg white in the batter.
• Pour the batter into the springform pan and bake for 40-45 minutes, or until the surface is golden brown and a toothpick in the center comes out clean.
• The cake surface should be smooth and taught when it's fresh from the oven, but it will shrivel and wrinkle as it cools.
• While the cake rests, mix the milk soak ingredients together in a bowl or container with a pouring spout.
• Using a skewer or toothpick, poke holes all throughout the cake. Then place the cake pan on a tray or plate, or wrap the bottom with foil to catch any potential leaks.
• Pour the milk mixture all over the cake, using up every drop. It will look like way too much as it will completely flood the cake but don't worry! It will soak all of it up over time.
• Cover the cake with plastic wrap and let it chill overnight. You know it's ready when you can no longer see any milk on the surface.
• For the toppings, whip together the heavy cream and powdered sugar on high speed until fluffy. Remove the cake from the pan and top with the whipped cream.
• It's completely optional, but you can also add swirls of dulce de leche, sliced bananas, and/or chopped walnuts. A simple sprinkle of cinnamon will work too! Or leave the cake as is with just the whipped cream. It's delicious either way. Enjoy!

COCONUT TRES LECHES CAKE WITH CARAMELIZED BANANAS

Steps:

• Sift the cake flour, baking powder and salt into a bowl. Cream the sugar, butter and banana purée in a mixing bowl until light and fluffy. Add 1/3 flour mixture and 1/3 skim milk alternately; mixing well after each addition. Mix in the vanilla and coconut extracts. Fold in the egg whites. Spray a 6 x 8-inch cake pan with nonstick cooking spray. Flour the pan. Pour the batter into the prepared pan. Bake at 375°F for 50 minutes or until the cake tests done. Remove from the oven and cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Combine the condensed milk, 3/4 cup skim milk and coconut milk in a bowl; mix well. Arrange the cake on a serving platter. Poke holes all over the cake with a wooden pick or skewer. Spoon the milk mixture over the cake. Cover the cake and chill in the refrigerator for 4 hours. Combine the brown sugar and rum in a saucepan over medium heat. Cook until the mixture reduces to a syrupy consistency. Add the bananas and stir gently to coat the fruit. Remove from the heat and cool to room temperature. Top each serving of cake with whipped topping and a scattering of toasted coconut. Serve the bananas on the side.